How To make Blueberry Bundt Cake
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1/2 pint lemon yogurt, lowfat
3 cups blueberries, fresh or frozen --
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon
whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well. In a small bowl, toss blueberries in flour to coat; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a
rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.
How To make Blueberry Bundt Cake's Videos
Easy Lemon Blueberry Bundt Cake.
1 Box yellow cake mix 15.25 oz
1 vanilla instant pudding 3.4 oz
1/2 cup vegetable oil
milk and 1/2 lemon juiced to equal 1/2 cup
4 eggs
1 cup sour cream
1 tablespoon all purpose flour
1 cup of fresh or thawed blueberries
glaze:
1 1/2 cups sifted powder sugar plus lemon and milk to desired consistency.
Bake at 350゚ for 30 to 35 minutes (until a toothpick inserted comes out clean) Let cool completely before adding glaze.
Best blueberry bundt cake you will ever have! Takes 5 minutes to prep. Made with simple ingredients.
So easy, so moist, the best cake with coffee, tea or plain as a snack.
Blueberry Cake Recipe
Ingredients
▢ 3 cups All purpose flour
▢ 5 whole eggs large
▢ 2 cups granulated cane sugar
▢ 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
▢ 2 tbsps. baking powder packed
▢ 2 tbsps. vanilla extract
▢ ¼ tsp. salt
▢ 2 cups fresh blueberries medium or small size
▢ 2 tbsps. flour for dusting the blueberries
▢ 1 cup milk whole
▢ ½ tsp. lemon zest optional
▢ baking spray not pam, actual baking spray
Instructions
Preheat oven to 350 F.
Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes.
Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others.
Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!
Blueberry Bundt Cake Recipe with Sour Cream | Bkueberry Bundt Cake | Bundt Cake Recipe
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How to Bake Blueberry Orange Sour Cream Bundt Cake with Chef Dale MacKay | Recipe
Lemon Blueberry Bundt Cake (WFPB sos-free)
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Items mentioned in the video:
Aluminum-Free Baking Soda sos-free
Baking Powder sos-free
Bundt Silicone Cake Mold, Non-Stick 9 inch
Lemon Blueberry Bundt Cake
By: The Jaroudi Family
Serves 8
Ingredients:
Cake:
3/4 cup oat flour (94 g)
3/4 cup whole-wheat flour (or gluten-free flour) (90 g)
1 tsp baking soda
1 tsp baking powder
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
2 cups fresh or frozen blueberries tossed in 1 Tbsp of oat flour (332 g)
3/4 cup date paste (180 g)
1/2 cup applesauce, unsweetened (125 g)
1/3 cup lemon juice
2 Tbsp lemon zest
2 tsp vanilla powder
1/2 tsp white miso paste
Glaze:
1/4 cup date sugar for a thin glaze – ½ cup date sugar for a thicker glaze
1/4 cup plant milk, unsweetened
3 Tbsp lemon juice
Directions:
1.) Preheat the oven to 350 degrees. Mix all the dry cake batter ingredients in a large bowl.
2.) Add the remaining wet ingredients except for the blueberries.
3.) Gently fold in the blueberries.
4.) Using a 9-inch silicone Bundt pan add the batter evenly and bake for 50-60 minutes. Let the cake cool completely, and carefully remove the cake from the silicone Bundt pan.
5.) Whisk together the glaze ingredients well in a small bowl. Make sure the date sugar is completely dissolved.
6.) Pour the glaze over the lemon blueberry Bundt cake.
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Eggless Blueberry Bundt Cake / Eggless Blueberry Cake / Easy Blueberry Cake / Blueberry Bundt Cake
Eggless Blueberry Cake is buttery, soft, tender, loaded with blueberries, and flavored with vanilla and refreshing lemon zest! Making a bundt cake is easy, and the cake looks beautiful even without any frosting. This Blueberry Bundt Cake is eggless, delicious, refreshing, and moist.
For the detailed recipe post, click the link ????
Ingredients:
3 cups (360g) cake flour or all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (170g) unsalted butter melted
1 cup (240g) sour cream or full-fat yogurt
1½ cups (300g) granulated sugar
¾ cups (180ml) milk
2 tsp pure vanilla
2 tsp lemon zest
2 cups (250g) fresh blueberries
For Lemon Glaze
1 cup icing sugar
2 tbsp lemon juice or as required
¼ tsp vanilla extract
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